Green Chutney

April 29, 2019

Green Chutney - kvalifood.com

Green chutney (hari chutney) is the all-purpose Indian herb chutney made from cilantro and mint. It goes with samosas, chaat, kebabs, sandwiches, and anything that needs a hit of fresh, spicy, herby flavor. The cilantro-to-mint ratio, heat level, and thickness are all adjustable.

Makes ca. 3/4 cup

Ingredients

60 g fresh cilantro, leaves and tender stems, loosely packed
30 g fresh mint leaves (no stems)
2-3 green chilies (serrano or Thai), roughly chopped
2 cloves garlic
1 cm fresh ginger, roughly chopped
1 tbsp lemon juice (or lime juice)
1 tsp roasted cumin seeds (or 3/4 tsp cumin powder)
1/4 tsp salt, to taste
2-3 tbsp cold water

Optional

1-2 tbsp roasted peanuts (or roasted chana dal), for thickening
1 pinch chaat masala
1/2 tsp sugar, to preserve color

Directions

Rinse the cilantro and mint leaves well. Drain thoroughly.
Remove mint stems (they are bitter). Cilantro tender stems are fine to include.
Add the chilies, garlic, ginger, cumin, salt, and lemon juice to a blender. Pulse briefly to break them down.
Add the cilantro and mint in batches, pushing down as needed. Add 2-3 tbsp cold water to help the blades catch.
Blend until smooth. Scrape down the sides as needed. Add more water only if the blender is struggling – the chutney should be thick, not runny.
Taste and adjust salt, lemon juice, and chili.
Transfer immediately to a glass jar and refrigerate.

Notes

2:1 cilantro to mint is a good default. For mintier, go 1:1. For milder, reduce mint to 1/2 cup.
2 serranos gives moderate heat. For mild, use 1 with seeds removed. For hot, use 3 or switch to Thai bird’s eye chilies.
Roasted cumin seeds give the best flavor. Dry-toast whole cumin in a pan 1-2 minutes until fragrant, then grind.
Adding 1-2 tbsp roasted peanuts or chana dal makes the chutney thicker and more stable.
The chutney darkens over time. Lemon juice and ice-cold water slow this.
Best eaten same day. Keeps 4-7 days refrigerated. Freezes in ice cube trays for 2-3 months.
Use as a dip for samosas and pakoras, mixed into yogurt for a quick dip, spread on sandwiches (Bombay style), or drizzled over chaat.